Cucumber – Yogurt – Soup

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 10 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 cucumber (s)
  • 400 g plain yohurt
  • 20 g walnuts
  • 150 g crème fraîche or Alpro Soya Cuisine
  • 1 tablespoon lemon juice
  • 2 slices toast, (rye toast)
Cucumber – Yogurt – Soup
Cucumber – Yogurt – Soup

Instructions

  1. Peel the cucumber and cut it into pleasant pieces. Put the yoghurt, walnuts, creme fraiche and lemon juice in a tall container and puree finely with a hand blender. Place in the refrigerator for at least two hours.
  2. Cut the toast into small cubes and toast in a coated pan. Pour on the cold soup and serve.

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